NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Brown rice penne

1 tsp Olive oil

2 clove Garlic

0.25 cup Plain Greek yogurt

2 tbsp Grated parmesan cheese

1 cup Fresh spinach

0.25 cup Low-sodium chicken broth

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the brown rice penne according to package instructions until al dente.

• 2

  While the pasta cooks, season the chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 4

  Remove the chicken from the skillet and set aside to rest for a few minutes before slicing into thin strips.

• 5

  In the same skillet, reduce the heat to medium and sauté the minced garlic for 1 minute until fragrant.

• 6

  Whisk in the chicken broth, Greek yogurt, and grated parmesan cheese, stirring constantly until the sauce is smooth and slightly thickened.

• 7

  Add the fresh spinach to the sauce and stir until the leaves are just wilted.

• 8

  Toss the cooked pasta and sliced chicken into the skillet, coating everything thoroughly in the creamy garlic sauce before serving.